Healthy Chocolate Chunk Brownies

Okay, so maybe calling these Healthy Chocolate Chunk Brownies is pushing the boat out a little, but they’re healthier than regular brownies. They aren’t packed with vegetables or beans, but instead they completely replace any added butter with a much healthier alternative – Greek yoghurt.

This is quite a serious statement to make, but I have taken a lot into consideration and can honestly say that these are the best brownies I’ve ever made. Wonderfully soft and velvety, whilst densely fudge-like at the same time – they are everything I look for in brownies.

The original recipe called for flax seeds – something that I’ve never ever seen in a Canarian supermarket – in place of eggs. I didn’t want disappointingly flat brownies, so I whipped, whipped, whipped two egg whites and folded them in to get air into the batter. I also sifted all of my dry ingredients to make the result as light and airy as possible.

If you’re really craving brownies but are trying you’re hardest to cut the calories – may I suggest you avoid a dessert? – then you could also cut out the chocolate chunks. You’ll end up with the same fudge-like texture with less of the fat and sugar. I wouldn’t recommend reducing the sugar in the recipe, though; these brownies are perfect – not too sweet at all.

If you’re feeling good about all the calories you’ve saved from not adding any butter into the mix, then treat yourself and top these brownies with a deliciously tempting Chocolate Buttercream Frosting. =D

Those look so much better than boxed brownies! I love brownies with frosting! Thanks for sharing at Must Try Monday. I’m hosting a blog swap, coming up, and you can sign up starting today. I’d love to have you!

These sound really good and look very yummy. I have never heard of using yogurt in baking instead of oil or butter, but I have used applesauce as a substitute. I will have to try the yogurt sometime in baking. Guess I can start with your yummy looking brownies (-;

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I made these tonight and they didn’t turn out right! The step where it said: “stir in melted chocolate, yogurt, etc.” went wrong and the melted chocolate became solid when it mixed with the cold yogurt and the brownies turned out more like a white brownie with chocolate chips…what did I do wrong??

Oh no! I’m so sorry they didn’t turn out right for you. I didn’t have any problem melting the warm chocolate into the cold yogurt at all. If you try them again, maybe you should wait for the chocolate to cool thoroughly and bring the yogurt out of the fridge to warm up to room temperature. I hope this helps! 🙂

Just made these — really good! Very quick and easy to make. I used full fat sheep’s milk Greek yogurt (unfortunately no nonfat Greek yogurt in Germany, but sheep’s milk is lower fat than cow’s milk). My husband also enjoyed them. Baking time was about 25ish minutes @ 175°C for me.